Dehydrated Saturated Dried Yeast (500g)

4000

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Description

A top cropping English yeast that is the most popular of all of our strains now in dried yeast format. This NEIPA yeast is the juiciest on the market, expect tropical fruit Esther and plenty of biotransformation, while maintaining good haze stability.

Dehydrated Saturated Technical Specifications

Weight .500 kg
Industry

Beer

Yeast

Dried yeast

Beer Styles

Brown Ales, Imperial Stouts, NEIPAs, Pale Ales, Stouts, West Coast IPAs

Flocculation

Medium-High

Temperature: 

18-22°C

Comparative Strains:

London Ale 3, Juice, British Ale V

Attenuation

73-77%

ABV Tolerance

11%

Recommendation for Liquid Yeast

  • Framgarden

    Our new kveik strain has been selected for its ability to produce big tropical esthers, pineapple and mango. With a red apple hint in the background. This liquid yeast isolate is from the Stordal region in Norway. It is highly flocculant farmhouse strain.  

    • Flocculation: High
    • Attenuation: 73-80%
    3000

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  • Funky Pineapple

    A very interesting yeast to experiment with. Produces powerful tropical fruit flavors at normal ale temperatures. At higher ale temperatures, it starts to produce funky aromas with even more aggressive pineapple notes. Was originally categorized as a Brettanomyces strain. STA1 positive, promoter region negative.  

    • Flocculation: Low
    • Attenuation: 73-80%
    3000

    Select Product

  • Recommendation for Dried Yeast

  • Pinnacle S – Distillers Yeast

    WHC Lab are pleased to offer the Pinnacle Distillers Yeast S, an active dry yeast well-suited for use in batch and continuous fermentations of molasses and pure sugars. it has a high tolerance to early residual sugars. Has a high cell count (>1 x 10*10 cells/g) Rehydrates well in direct pitch applications Has high ethanol and […]

    200015000

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  • Sour Hour Dried Yeast (500g)

    A new product for the brewing market, this is a dried lactic acid producing yeast. As an alternative to kettle souring you can produce the wort as per normal (Dont have to worry about IBU). The yeast is pitched in as per normal yeast temps (18-22C). The Sour Hour yeast will convert simple sugars in the wort […]

    • Flocculation: Low
    9500
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